Checker board chocolate buttercream cake / Tort sah cu crema de unt

Making a checkerboard round or square cake might seem a bit of handful when you do not have a checkerboard cake pan or print. Well…it is not exactly like that. In fact it is a bit of a walk in the park.


First the recipe:

Cocoa soft cake:

5 eggs
5 Tbs sugar
5 Tbs flour(regular)
5 Tbs vegetable oil
3 Tbs cocoa
1 unit of baking powder (2 tsp)

Beat the egg whites until stiff, add the sugar and keep on beating till stiffer.
Add the egg yolks and the oil, mixing carefully.
Add the flour mixed with cocoa and baking powder, spoon by spoon.

Preheat the oven to medium.
Grease a 25 cm cake pan or tray, powder with flour or line with baking paper.
Put the batter in the pan and bake for 25-30 min or until the toothpick comes out clean

Vanilla soft cake:

5 eggs
5 Tbs sugar
7 Tbs flour(regular)
5 Tbs vegetable oil
2 teaspoons of vanilla extract
1 unit of baking powder (2 tsp)

Repeat the same method as for the cocoa cake.

Cool the cakes and slice them each on 2 levels.

Place the slices on top of each other and cut 3 round circles inserting a sharp knife so it will reach from top to bottom.
Do this for one cake and then for the other.

Mix the cut circles alternating colors. You will get 4 layers of black and white circles.

Chocolate Buttercream:
2 eggs
250 gr sugar
300 gr butter softened
100 gr bittersweet chocolate
2 Tsp dark cocoa

Mix the egg and sugar in bain-marie for 10-15 min. The mixture will become thick with the tendency to become dry on the edges. Add the chocolate broken into small pieces and cocoa. Mix until smooth. Remove from the heat and cool completely.
Cream the butter until soft and fluffy. Add the egg mixture spoon by spoon and beat continuously.

Syrup:

200 ml water
3 Tsp of rum
4 Tsp of sugar ( I used half)

Mix them all until sugar is dissolved completely.

Alternate layers so white will come of black and viceversa. Moist them with syrup, spread the buttercream on each layer.

Cover the cake in buttercream and decorate to your pleasure.

It’s lovely, creamy, and makes an impression.

Ganache chocolate cake

Long time …no see…

Oh well… I am back to blogging later than I came back to backing because I simply missed my dear blogs…

So the example of this post will be the exquisite ganache , or chocolate filling I know and love that I enjoy using as a filling for birthday cakes and decoration.

It works as glaze, as toping as decoration... meaning you can do with it …anything.

The beauty of it is that it can fit any taste…bitter, sweet, milky, flavored…etc.

So I will example the use by a cake recipe , I do often and have fun doing it.

My chocolate fans, friends and customers love that they can pick a nuance of the chocolate taste and get in return a creamy cake with personality.


So here goes:
Ganache cake

Standard recipe: 10 slices

Sponge cake, yellow or black , or marble :

5 eggs
5 spoons of sugar
5 spoons of flour (regular)
1 baking powder (2 tsp)
2 spoons of vegetable oil (sunflower)

(for the black cake, substitute one spoon of flour with 2 spoons of dark cocoa)
(for the marble just a teaspoon of cocoa mixed with a spoon of water , add to the mixture and marble it with a fork)

Method:

Sponge cake :

Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.Preheat the oven at medium heat. Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test. Cool down. Cut in three layers.



Filling and decoration:

1 kg of chocolate (milk, bitter…whatever you like)
800 ml liquid cream
(flavors: rum, brandy, vanilla, nuts, almonds, orange peal, chopped dry fruit, jelly…etc)

Heat the cream close to boiling point (you can use the microwave).Break the chocolate into small pieces (I grounded it) and add it to the hot cream. Mix very well until it resembles a chocolate sauce. Cool at room temperature for 15 min , than in the fridge for 30-40 min, beating from time to time.

When the mixture had reached a creamy consistence remove from the fridge and take out a quantity that you consider it will be enough for glaze and decoration ( I take 1/3).
Add the flavors to the rest.

Start filling the cake from the bottom layer.
Glaze it and dress it up. You can use, decorating tips, fondant figures, fruit…practically anything can turn a glorious recipe in a fabulous cake.

Enjoy.

Tortul lui Stanca

si

Stanca

Inapoi dupa o pauza lunga

M-am intors la blogging mult timp dup ace m-am intors la facut prajitura …si asta doar pentru ca mi-a fost dor de blogurile mele…si am fost certata de prieteni ca nu le mai dau idei de prajituri.
Acest post va fi despre minunata ganache, crema de ciocolata pe care o prefer pentru umplerea toturilor dar si pentru decorat.

Functioneaza ca si glazura, decoratiuni si practic poti face cu ea …exact ce vrei.Partea frumoasa e ca se potriveste pe orice fel de gust, amaruie, cu lapte, cu arome…etc…
Deci o sa postez exemplul unui tort pe care il fac des si care e foarte usor de facut.
Fanii ciocolatei, prietenii si clientii adora ca pot alege gustul tortului si ca primesc un tort cremos , aromat si personalizat.

Tort Ganache

Reteta standard: 10 felii

Blat de tort alb, marmorat sau negru:
5 oua,
5 linguri de zahar,
5 linguri de faina (obisnuita)
1 paf de copt (2 lingurite)
2 linguri de ulei vegetal.

(pentru tortul negru se inlocuieste 1 lingura de faina cu 2 linguri de cacao neagra)
(pentru tortul de marmura se pune o lingurita de cacao in putina apa si se adauga la compozitia alba marmorand cu furculita)

Preparare:
Se bat albusurile spuma ,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile ,amestecand usor uleiul si pe rand faina amestecata in prealabil cu praful de copt.

Se coace la foc mediu pe treapta din mijloc 25-30 de minute sau pana la testul scobitorii

Crema Ganache:
1 kg of ciocolata (voi decideti aroma)
800 ml fiscal lichida ( merge si vegetala…sincer nu conteaza de care folositi)
(arome: rom, coniac, vanilie, nuci, migdale, coaja de portocala, fructe confiate, gem de fructe…etc)
Frisca se incalzeste la punctul de fierbere. Ciocolata taiata marunt se adauga in frisca fierbinte si se amesteca pana la omogenizare si se raceste la temperatura camerei 15 min, si in frigider 30-40 min, amestecand periodic .
Cand a atins o consitenta cremoasa se scoate din frigider si se scoate cam ¾ pentru umplutura si se adauga aromele. Restul ramane pentru glazura.



Se umple tortul si de decoreaza…

June strawberry roll cake/Rulada cu capsuni de iunie

June Strawberry roll cake

The first strawberry cake I make every summer is this light and easy cottage cheese strawberry cake.
Nothing complicated nothing fancy, just a plane yellow cake and cheese-strawberry-cream filling with a drop of…gelatin.

Don’t be scared it’s very easy to make.
For 2 roll cakes.

Sponge cake:
10 eggs
10 spoons of sugar
10 spoons of flour
4 spoons of vegetable oil
2 tsp of baking powder

Method:
Sponge cake :
Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently, the oil and the flour mixed with baking powder.
Preheat the oven at medium heat.
Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.
Cool down.

Cut it in two layers while it is still slightly warm.
Roll each layer in parchment paper.
Let it cool completely


Filling:
500 g cottage cheese
200 g granulated sugar
2 tsp vanilla essence
400 g strawberries
300 ml heavy cream (I use vegetal)
10 g of granulated gelatin
150 ml water

Cream the cheese with sugar ,heavy cream, vanilla and 200g of mashed strawberries.
Soak the gelatin in water.
Cut the rest of the strawberries in small pieces.
Liquefy the gelatin in the microwave or on bain marie…very short(careful not to let it boil)
Mix the gelatin with the cheese cream and strawberries.

Unroll the sponge cake and fill. Roll back and chill for a few hours.
You can powder with powder sugar, cocoa or dress it up with chocolate
I left mine “nature”
It is delicious and a very light summer cake.

Rulada cu capsuni de iunie

Prima prajitura cu capsuni a fiecarei veri este aceasta usoara si pufoasa rulada cu capsuni si branza de vaci.
Nimic elaborat si nimic complicat, doar un blat de chec si un amestec de branza capsuni si frisca cu un strop de …gelatina.

Nu va speriati e foarte usor si e delicioasa.
Pentru 2 rulade

Blat:
10 oua
10 linguri de zahar
10 linguri de faina
4 linguri de ulei vegetal
1 praf de copt

Pregatire:Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor,uleiul si apoi treptat faina amestecata cu praful de copt .Se incalzeste cuptorul pe treapta din mijloc.Aluatul se pune in tava unsa si tapetata cu hartie de copt.Se coace 20-25 de minute sau pana iese scobitoarea curata.

Se raceste si se taie pe doua straturi.
Fiecare strat se ruleaza caldut in hartie de copt. Se raceste complet.


Crema:
500 g branza de vaci
200 gr de zahar
1 esenta de vanilie
400 gr de capsuni
300 ml frisca vegetala
2 plicuri de gelatina (10 gr.)
150 ml apa.

Branza se freaca cu zaharul , frisca ,vanilie si 200gr de capsuni facuti piure.Se omogenizeaza bine cu mixerul pana devine o crema.
Gelatina se pune la inmuiat in apa.
Restul de capsuni de taie marunt.
Gelatina se lichefiaza in cuptorul cu microunde sau pe aburi…foarte scurt(cu grija sa nu fiarba)
Gelatina se amesteca cu crema de branza si restul de capsuni.

Se desfac foile de blat si se umplu cu crema si se ruleaza la loc.
Se taie a doua zi.
Se poate pudra cu zahar praf, cacao sau orna cu ciocolata.
A mea a fost “natur”.
E foarte buna si e o prajitura usoara de vara.

Almond flavored cake/Prajitura cu aroma de migdale.

Almond flavored cake

Now is the turn of a traditional family recipe received from a true lady of the traditional baking ,the former colleague of my sister, mrs. Rodica.
I’m not a very big fan of vanilla cream, though I like the flavor, but combined with almond and chocolate even vanilla cream gets personality.

Sponge cake :
7 eggs
7 spoons of white sugar
1 tsp vanilla essence
7 spoons of regular flour
2 tsp baking powder

Meringue :
6 egg whites
200 gr, white sugar
200 gr. smooth grounded almonds

Cream:
6 egg yolks
200 gr powder sugar
2 tsp vanilla essence
300 gr soften butter
3 spoons of cocoa
1tsp almond oil(you may omit )

Decorating:
70 gr bitter chocolate

Method:
Sponge cake :
Beat de egg whites until stiff ,add the sugar, keep beating until very stiff . Add the egg yolks mixing gently and the flour mixed with baking powder.
Preheat the oven at medium heat.
Grease and line with baking paper a tray. Bake 20-25 min or until the toothpick test.
Cool down

Meringue:
Beat the egg whites. Add the sugar and beat until very stiff. Add the almonds mixing gently. Bake in greased and paper lined tray. Bake 30 minutes at low heat(to dry)
Let it cool.

Cream:
Mix the egg yolks with sugar and vanilla in bain marie until creamy. Cool down.
Cream the butter and add the egg cream gradually.
Split the result in 2.
Mix ½ with almond essence.
Mix ½ with cocoa.

Assembly:
Spread the cocoa cream on the yellow cake.
On top of it put the meringue.
Spread the almond cream on the meringue.

Decorating:
Melt the chocolate in the microwave or bain-marie. Put it in a plastic bag, cut a corner and decorate the cake by your own fantasy.

Prajitura cu aroma de migdale

De aceasta data e randul unei retete cu traditie in familia mea dobandita de la o doamna adevarata a bucatariei, fosta colega a surorii mele ,d-na Rodica.
Nu prea sunt eu fana a prajiturilor cu crema de vanilie desi imi place aroma ,dar in combinatie cu migdalele si ciocolata chiar si crema de vanilie capata personalitate.

Blat :
7 oua
7 linguri de zahar tos
1 vanilie(1 lingurita de esenta)
7 linguri de faina
1 praf de copt (2 lingurite)

Bezea :
6 albusuri
200 gr, zahar tos
200 gr. migdale fin macinate

Crema:
6 galbenusuri
200 gr zahar pudra
2 lingurite de esenta de vanilie
300 gr unt moale
3 linguri de cacao
1lingurita esenta de migdale(se poate omite )

Decor:
70 gr ciocolata amaruie.

Preparare:
Blat:
Se bat albusurile spuma,se adauga zaharul si se bate in continuare pana se tine. Se adauga galbenusurile amestecand usor si apoi cu treptat faina amestecata cu praful de copt .
Se incalzeste cuptorul pe treapta din mijloc.
Aluatul se pune in tava unsa si tapetata cu hartie de copt.
Se coace 20-25 de minute sau pana iese scobitoarea curata.

Bezea:
Albusurile se bat spuma tare.Se adauga treptat zaharul si se bate in continuare pana spuma e foarte teapana. Se adauga migdalele macinate amestecand foarte usor.
Se pune in tava unsa si tapetata cu hartie de copt.Se coace la foc mic 30 minute in lerul preincalzit.
Se raceste.

Crema:
Galbenusurile se freaca cu zaharul si vanilia in bain marie (pe abur) pana devine o crema groasa.
Se raceste.
Se spumeaza untul si se adauga treptat crema de oua.
Crema se imparte in 2 parti.
½ se amesteca cu esenta de migdale.
½ se amesteca cu cacao.

Asamblare:
Blatul galben se unge cu crema de cacao
Deasupra se aseaza bezeaua .
Bezeaua se unge cu crema de migdale.

Se topeste ciocolata la microunde sau in bain-marie.Se pune intr-o punga de plastic care se taie la un colt.Se decoreaza tortul dupa fantezie.

Tip: esenta de migdale "taie" din dulceata prajiturii.

Sfat pentru ce-i care nu tolereaza gustul(pentru ca sunt cativa care mie imi sunt foarte dragi si lor li se adreseaza sfatul):

Inlocuiti migdalele cu nuca sau alune si nu puneti esenta de migdale.

Prajitura e la fel de fina dar putin mai dulce.